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    Home » Recipes » Sides

    Authentic Japanese Tempura Batter (with secret tips!)

    Published: Mar 18, 2022 · Modified: Apr 5, 2022 by Yuto Omura

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    Turn your favourite ingredients into delicious tempura with this light and crispy Japanese tempura batter! Using my tips and tricks, you can achieve perfect tempura every time!

    Authentic Japanese tempura batter

    Disclaimer: This post contains Amazon affiliate links. Sudachi Recipes earn a small percentage from qualifying purchases at no extra cost to you. See disclaimer for more info.

    What is tempura?

    Tempura is an ancient Japanese dish most commonly made with seafood or vegetables coated in a light and crispy deep fried batter. The batter is a simple mixture of flour, egg and water.

    Although tempura is known around the world as a Japanese dish, tempura came to Japan through Portuguese introduction. It started in Nagasaki and then spread to the east of Japan, where it became one of the "three flavours of Edo (Tokyo)" and a speciality of Edo (Tokyo).

    Vegetable Tempura Udon top down

    History of tempura

    The interesting fact is that the original form of tempura was heavily inspired by a Portuguese dish called "Peixinhos da horta" in 16th century.

    It might seem random, but Portugal was one of very a few countries that Japan traded with back then and before that point, there was not really a culture of deep frying or cooking things with a batter. There is even a theory that the name "tempura" comes from the Portuguese word "tempero" which means "seasoning".

    In addition to tempura, there are a few other traditional Japanese dishes that were inspired by Portuguese dishes such as castella cake and konpeito candy.

    And the influence isn't only limited to food either, there are also a lot of Japanese words that originate from Portuguese language:

    • Botan (botão): button
    • Kappa (capa): raincoat
    • Manto (manto): cloak
    • Joro (jarro): watering can
    • Karuta (cartas): a type of card game

    I thought it's interesting to point that out!

    Japanese tempura soba noodles
    Check out my tempura soba recipe!

    Popular ingredients to use for tempura

    Ingredients used for tempura are often called "tane" (タネ). Although there is no set rule, tempura is most commonly made with seafood or vegetables.

    Here is a list of some of the most commonly used tempura ingredients in Japan:

    1. Shrimp/prawn
    2. Squid
    3. Kakiage (mixed vegetable tempura)
    4. Sweet potato
    5. Pumpkin
    6. Conger eel
    7. Eggplant / Aubergine
    8. Sand borer
    9. Lotus roots
    10. Chicken

    (List in based on the ranking done by Livedoor News (2018).)

    There is no doubt that shrimp tempura is the king of tempura, I think everyone in Japan would agree on that.

    But other than shrimp, my personal favourite in this list is eggplant! What's your favourite tempura ingredient? Let me know in the comments below!

    eggplant tempura with tentsuyu dipping sauce
    Eggplant tempura is one of my personal favourites!

    What to eat with tempura

    When at home, we rarely eat tempura on its own. That only happens in fancy specialist tempura restaurants.

    Here are a few examples of Japanese dishes that are served or made with tempura:

    • Tendon (rice bowl with tempura)
    • Tempura udon (udon noodles soup with tempura)
    • Tempura soba (soba noodles soup with tempura)
    • Zaru udon (cold udon)
    • Zaru soba (cold soba)
    • Tenjyu (Tempura on rice in a box)
    • Tentoji (Tempura on rice with egg)

    My personal favourite is zaru udon with tempura in summer! It's the best!

    Right enough background talk, now let's get down to how to make the perfect tempura batter!

    Tempura vegetables and shrimp piled up on a cream coloured dish
    Zaru Udon: Tempura served with chilled udon noodles and dipping sauce, perfect for summer!

    Dos and don'ts when making tempura batter

    "Tempura batter is basically mixture of water, flour and egg". If you put it this way, it sounds so simple and easy, but tempura is actually very delicate and easy to fail.

    Here is a list of the key dos and don'ts that I know and an explanation as to why each point is so important.

    DoDon't
    Use "weak" (cake) flourUse strong (bread) flour
    Sift flourLeave the mixed batter out
    Use icy cold waterUse lukewarm water
    Remove foam from the whisked eggLeave foam / bubbles in the whisked egg
    Leave some lumpsOvermix / Make it smooth
    Make the batter right before fryingMake in advance

    Flour

    One of the most important elements of good tempura is its light and crispy texture. To achieve such results, we need to prevent gluten forming as much as possible.

    Tempura is generally made with wheat flour with a low protein and gluten content. I recommend using a weak flour like cake flour or plain flour.

    wheat flour with wheat plant

    You shouldn't use strong flour like bread flours, otherwise the batter will become sticky, heavy and chewy.

    You should also sift the flour as this will allow air to enter the batter, making it lighter.

    After sifting, store it in the fridge for 30 minutes to make it cold. (Keep reading to learn why we should chill our ingredients!)

    Do use icy cold water (Don't use lukewarm water)

    Another way to prevent gluten from forming is to use ice cold water.

    It takes longer for gluten to form when the batter is mixed at a low temperature so it's essential to use cold (preferably ice cold) water when making your tempura batter.

    In addition to this, cold batter reacts more dramatically with the hot oil making it extra puffy and light so it's pretty vital for successful tempura batter.

    If it's summer (or your house is very warm) it is recommended to use more ice cubes. I also recommend keeping the batter in the fridge between batches to maintain the cold temperature.

    Do remove foam from whisked egg

    Before adding flour, we whisk the egg with water. However, when we do that, some bubbles and foam starts to appear on the surface.

    Do not leave it in there as it can cause stickiness or burning. Remove the foam by scooping it out with a spoon.

    Whisked egg in a glass jug
    Be sure to remove foam and bubbles from the whisked egg

    Don't overmix

    It might sound a bit strange, but when it comes to making tempura batter, it is better to have lumps of flour than a perfectly smooth mixture.

    Again, if the flour and water are mixed too much, gluten will form and the batter will become chewy, not crispy.

    Not only that, but your tempura won't have the iconic bubbly look that it's supposed to have. In other words, tempura shouldn't be smooth!

    I recommend using chopsticks (rather than a whisk) to mix the flour and water roughly a few times and leave some lumps.

    Do Chill Ingredients / make the batter right before frying

    The longer your batter is hanging around, the more time the gluten has to form. Over time the mixture will become stickier and stickier, leading to chewy and thick tempura.

    This is why rather than mixing the batter and putting it in the fridge, I chill the ingredients and mix them just before frying.

    Tempura batter in a steel mixing bowl

    Extra tips and tricks to make amazing tempura batter

    We've gone through dos and donts, but I have a few more tips and tricks to share with you. I always use these techniques when I make tempura batter!

    Use sparkling water / soda

    This goes for any fritter type dish, but using sparkling water or even lager beer creates superior results. In my recipe, I use 200ml cold water and 100ml sparkling water.

    Using sparkling water allows the carbon dioxide gas to heat the batter from inside as well. This helps to release the moisture from the batter and makes it extra crispy.

    Some people completely replace the water with sparkling water, but I personally like to mix sparkling with normal water.

    Sparkling water in two glasses with ice

    Mix flour with potato / corn starch

    I mentioned before but one of the key points in making tempura batter is to prevent gluten from forming as much as possible. If gluten forms, the tempura won't be crispy.

    Potato starch and cornstarch do not contain gluten so mixing some into the flour will ensure crispy and delicious tempura! In fact, most pre-made "tempura flours" contain potato starch or corn starch.

    In my recipe, I mix 30g potato starch into 150g cake flour. (The "katakuriko" potato starch that I use can be purchased here on Amazon.)

    potato starch with wooden spoon and potatoes

    Use mayonnaise instead of egg if necessary

    Don't get me wrong, I still prefer using egg to make tempura batter. But on a few occasions, it is annoying to use eggs when:

    • you want to make small batch
    • there's no eggs in the fridge
    • you cannot be bothered

    Using mayonnaise is usually good when you want to make small batch. (Measuring ½ or ¼ of an egg is such a pain!)

    The general usage ratio of mayonnaise is, 1 egg = 1 tbsp mayonnaise.

    It is not gonna have any mayonnaise-like flavour but please note that it only works with mayonnaise contains egg. I currently live in Japan, so I always use Kewpie mayonnaise.

    Japanese kewpie mayonnaise

    Dry and dust with flour

    One of the most common problems people face when making tempura is the batter falling off.

    This can be prevented by drying each ingredient thoroughly with a paper towel and then coating them with a thin layer of flour before dipping them in the tempura batter to help it stick.

    This step is most important for shrimp and fish.

    Tempura batter in a steel mixing bowl

    Best oil type and temperature for frying tempura

    Tempura needs to be deep fried in an oil with a high smoke point. You can use vegetable oil, canola oil or peanut oil for example.

    Interestingly, many professional tempura chefs in Japan use white sesame oil made from raw sesame seeds. It does make a perfectly light and crisp batter, but it's pretty expensive.

    I recommend heating the oil to about 180°C (355°F). If the temperature is too low, the batter becomes oily and soggy whereas a high temperature will cook the outside too quickly making it raw in the middle and too golden on the outside.

    frying shiso leaf with tempura batter

    Clean oil / Make tenkasu

    When frying tempura, you will find pieces break off and float around in the oil. Keep your oil clean by removing them between each batch.

    Leaving the crumbs in the oil will cause them to burn and make your oil bitter and discoloured, spoiling future batches.

    We actually use these little pieces of tempura batter. They are called "tenkasu" (天かす) and you can use them as a topping in noodle soups or in recipes like devil's onigiri! 

    You can even drizzle any leftover batter straight into the oil to make a large batch of tenkasu! Just place them on kitchen paper to absorb the excess oil and then keep them in a zip lock bag in the freezer.

    I hope you enjoy making delicious homemade tempura with this authentic Japanese tempura batter recipe!

    Tempura shiitake mushroom held with chopsticks
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    Tempura batter featured img

    Authentic Japanese Tempura Batter (with secret tips!)


    • Author: Yuto Omura
    • Total Time: 55 minutes
    • Yield: 3-4 Servings 1x
    Print Recipe
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    Description

    How to make authentic light and crispy Japanese tempura batter. (Enough batter for 3-4 servings of tempura.)


    Ingredients

    Scale
    • 200ml cold water
    • 100ml sparkling water
    • 30g potato starch or corn starch
    • 150g weak flour (cake flour or all purpose) + extra for dusting
    • 1 medium egg chilled
    • Oil for frying (vegetable, canola, peanut or white sesame)

    Instructions

    1. Measure out 200ml of water into a jug and place it in the fridge for 20-30 minutes. Place sparkling water in the fridge too. (Preferably an unopened bottle.)
    2. Sift 30g potato starch and 150g cake flour into a bowl. Mix them and place the bowl in the fridge for 20-30 minutes.
    3. While you are waiting for the water and flour to chill, prepare your tempura ingredients by washing, cutting and drying them with a paper towel.
    4. Once 30 minutes have passed, start preheating your oil to 180C (356F).
    5. Pour the chilled water and 150ml of chilled sparkling water into a bowl.
    6. Crack the egg into the bowl and whisk. (If bubbles or foam forms on top, scoop it out with a spoon.)
    7. Add the flour/starch one third at a time, gently drawing crosses through the mixture with the chopsticks to incorporate it. (Do not whisk or over mix.)
    8. Test your oil by adding a drop of batter, if it sizzles and floats you're ready to fry.
    9. Coat your ingredients in a thin layer of flour and then dip them in the batter. 
    10. Carefully place them into the oil and allow to fry until crispy but before they turn golden. (I recommend frying each different ingredient in a batch to ensure even cooking.)
    11. Once cooked, place on a wire rack to allow the excess oil to drip off.
    12. Serve and enjoy!
    • Prep Time: 5 minutes
    • Chilling time: 30 minutes
    • Cook Time: 20 minutes
    • Category: Sides
    • Method: Deep frying
    • Cuisine: Japanese

    Keywords: tempura batter, how to make tempura batter, tempura batter recipe, how to make crispy tempura, tempura tips, what is in tempura batter, japanese tempura batter, authentic tempura batter, tempura batter with corn starch, tempura batter with soda, homemade tempura batter, tempura batter for shrimp, tempura batter for fish,

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    Thanks for visiting Sudachi Recipes. My name is Yuto and I'm a Japanese guy with a passion for food. Here I share tasty and accessible recipes so that you can bring a taste of Japan to your own kitchen.

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